• Put mango pieces and sugar inside a blender and cover them with just enough water.
• Blend till smooth, then add yoghurt and remaining water and continue blending till well mixed and smooth.
• Pour into tall glasses and serve chilled.

• Heat 2 tbsp water till it is just warm and sprinkle gelatine over it. Stir till it dissolves
• Meanwhile, combine the cream, mango pulp, yogurt and sugar (if using) in a bowl.
• Add the dissolved gelatine to the bowl of yoghurt and mix till well combined.
• Pour the yoghurt into smaller bowls and chill in the refrigerator till set and firm (about 2 to 3 hours).
• Unmould onto a serving plate or serve in the bowl itself, garnished with mango cubes.

Minister's of Penmai

Chutneys with their mix of fruit or vegetable flavours (sweet, sour and even bitter) and spices are welcome accompaniment at most Indian tables. Mango chutney is even more special because it is a seasonal dish.

Raw Mango Chutney (Maangai pachadi)
Raw mango is traditionally considered to be sour, cooling and increases pitta and hence not recommended to be eaten on its own. However, when cooked in combination with spices, it can help digestion and add flavour to the meal. This is a traditional South Indian preparation usually made for the New Year festivities in mid April – the perfect time to use green, unripe mangoes.

Vegetarian
This dish is rich in Vitamin A and other antioxidants, fibre, folates and iron.

• Cook grated mango with the green chilli and salt in just enough water (one to two cups) till it is soft.
• Add grated jaggery and cook till the jaggery melts and the mixture thickens. (about 5-7 minutes)
• Heat oil for tempering, add mustard seeds and when they pop, add the cool curry leaves and red chilli. Remove from flame after half a minute and pour over chutney.
• Pour tempering over the chutney, cool and serve. You can store this chutney refrigerated for a week to ten days.